Vegan Maple Pumpkin Custard
My recipe for a vegan maple pumpkin custard was developed for the Natural Health Expo in the fall with the intention of having a healthier holiday. I wanted to make a no-bake vegan pumpkin pie recipe, and this fits the bill.
Equipment
- 1 Mixing Bowl
Ingredients
- 1 cup pumpkin organic from can
- 1/2 cup cashew cream
- 1/4 cup maple syrup
- 2 tsp fresh ginger minced
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 1/2 tsp salt
Instructions
- Blend everything together and serve up daintily. Keep refrigerated.
Notes
We find that eating this in small tasting portions tastes best.
More serving ideas: Serve over graham cracker crumbles or crust, top with candied nuts. Click here for the recipe link for Cashew Cream
More serving ideas: Serve over graham cracker crumbles or crust, top with candied nuts. Click here for the recipe link for Cashew Cream